So I was craving some mexican food this week... and guess what was on sale this week at the grocery store??? Enchilada sauce and cheese... (coincidence.. I think not!). Anyways... I wanted to make these super fast and easy so my recipe is just that! No frying pan, no dunking, dipping, or mess! Jut fill with your desired fillings, roll, top, and bake! Super easy and delicious! Also, because you can control how much cheese and what your fillings are it can fit any macros you need:
*High fat= Use more cheese and make sure it's 2%
*Low Fat= Use fat free cheese and make sure you only use as much as you need to cover the enchiladas
*High Protein= More chicken or beef filling! More fat free cheese!
*Low Sodium- Low sodium enchilada sauce
Anyways the recipe and macros for mine are for SHREDDED CHICKEN ENCHILADAS! :D
*High fat= Use more cheese and make sure it's 2%
*Low Fat= Use fat free cheese and make sure you only use as much as you need to cover the enchiladas
*High Protein= More chicken or beef filling! More fat free cheese!
*Low Sodium- Low sodium enchilada sauce
Anyways the recipe and macros for mine are for SHREDDED CHICKEN ENCHILADAS! :D
EASY CHEESEY CHICKEN ENCHILADAS!
INGREDIENTS:
1 Flatout Bread Brand Wrap (90-100cals per wrap) or tortillas of choice
3 oz shredded Chicken (I used leftovers from a previous shredded chicken dish)
20g 2% Shredded Cheese
60g (1/4c) Red Enchilada Sauce
INGREDIENTS:
1 Flatout Bread Brand Wrap (90-100cals per wrap) or tortillas of choice
3 oz shredded Chicken (I used leftovers from a previous shredded chicken dish)
20g 2% Shredded Cheese
60g (1/4c) Red Enchilada Sauce
DIRECTIONS: In a glass dish lay your tortilla/wrap out flat Fill with chicken and 1/2 of cheese mixture. Drizzle with 1/4- 1/2 of the enchilada sauce. Roll into a big burrito/taco then cut into two pieces. Cover with remaining enchilada sauce and cheese Bake at 425 for 10 mins or until cheese is melty and tortilla is beginning to get crispy! ENJOY! |